The First Supper

It still has not sunk in yet that The Brooklyn Suppers is actually published and I am looking at a large stack of copies of the book on my dining room table. The book release was April 5th and I spent the entire day wondering how I got here. That and social media-ing my face off all day! I am having a bit of Stockholm syndrome to be honest. The

book is alot more to me than just a compolation of recipes.

It marks a period of time in where I was starting all over again in my adult life. You know the story already from my blog posts so I won’t bore you with how the Suppers came to be and how it not just changed my life but created a new one that I would never have imagined. So forgive me if I am still stunned to be looking at this stack of books.

The Suppers brought strangers together who I now see on FB and Insta as friends. The Suppers created community in our little part of Brooklyn.

I look back and remember how Sula (yes she is in the first chapter) and I would brainstorm what the theme would be for the next Supper. Mostly they were inspired by where I had just travelled overseas either in Europe, India, Vietnam and Indonesia to name a few.

My heart and soul is in the book BUT I hope for you (if you buy a copy) that you are inspired to replicate the recipes and maybe perhaps have a few friends or family over to gather and eat and laugh and let hours go by with noone wanting to leave.

Books can be bought from Amazon, Barnes & Noble, Books a Million and Mascot Books. A great gift, a great book for entertaining family and friends and a great way for you to brush up on your cooking and entertaining skills!

Welcome to email me at heather@hautenthekitchen.com for recipe tips, decorating ideas and how to set up a successful supper club!

xoxo

Heather

Its Here!

The Brooklyn Suppers is NOW available on Amazon, Barnes and Noble and direct from my Publisher, Mascot Books!

A great gift for those who love to cook, entertain, throw parties and make great meals for your family. Signing dates will be released shortly. Please share your experiences cooking the recipes!

Book signing dates to be released shortly! Thank you all so much who have supported me in this endeavor. I admit there was a moment when I thought it would never get finished due to Covid.

Just in time for Easter entertaining and Mothers Day.

Thankful for all of you that got me to the finish line.

xoxo, Heather

The Brooklyn Suppers is Published!

The book is finally published and headed to shelves very shortly. The release date is APRIL 5TH!

You can purchase the book through my publisher Mascot Books now and books will be available at Barnes and Noble, Amazon and from my publishers website as well by the 5th of April. Details are below in the release announcement!

I will publish a list of other bookstores that will carry the book very soon. There definitely will be books in Brooklyn and Newport Beach.

Stay tuned for book signing events here in Southern California.

Vanilla Bean Panna Cotta with Speculoos & Pistachio Biscotti

I could eat panna cotta every day! It literally is a delightful type of pudding that is the perfect base for any sweet or savory flavors. Its quick and easy to make yet can look elegant and sophisticated.

I serve it for many occasions. Here are just a few to get your creative culinary inspirations.

*Breakfast panna cotta with crumbled maple syrup bacon bits

*Lunch panna cotta with roasted asparagus and toasted hazelnuts

*Dinner panna cotta with lemon and thyme shrimp

*Dessert panna cotta (of course) with vanilla bean and speculoos crumbled biscotti

Lets dish on the dessert one!

Ingredients

1 Qt Cream

1/2 Cup Sugar

1/2 Vanilla Bean, cut open and the seeds scraped out

2 1/2 Tsp Unflavored Powdered Gelatin

3 Tbsp Water

Directions

In a medium sized saucepan add together the cream, sugar, vanilla bean and the scraped out seeds.

Let it simmer over low heat for 20 minutes and remove to cool.

Combine the gelatin and water and leave for 5-10 minutes.

Now combine the gelatin mixture into the cream mixture. Remove the vanilla bean stick.

Pour the mixture into small ramekins and let cool.

Refrigerate for about 3 hrs until the the mixture no longer giggles and is set.

Serve with a Speculoos Pistachio Biscotti (see recipe below).

Ingredients:

1 cup sugar

1/3 cup butter or margarine

3 eggs

2 teaspoons vanilla extract

3 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup finely chopped pistachios

20 speculoos cookies, coarsely chopped

Instructions:

Preheat oven to 350. Line a baking sheet with parchment paper. Set aside.

In the bowl of an electric mixer, cream together the sugar and butter/margarine. Add the eggs and vanilla extract and beat until smooth.

In a separate bowl, whisk together the flour, baking powder and salt. Stir into mixer bowl. Fold in the chopped cookies and the pistachios.

Divide the mixture in half. With floured hands, shape each half (on the cookie sheet) into a loaf, approximately 9×3 inches. Then slice the loaf into 1/2 inch slices.

Bake at 350 for 30-35 minutes until golden brown on top and a toothpick inserted into the center comes out clean.

Serve the biscotti alongside or across your panna cotta. DELICIOUS.

Peekytoe Crab Cake with Black Pepper Aoli

Staying in theme with a Warm Winters Eve Menu lets talke about Peekeytoe crabs. They are Maine rock crabs which have a wonderfully sweet flavor. They are one of my top favorite crabs to eat. The sweetness of the crab meat lends themselves to all types of ways to cook them. Go with a sweet crab cake or a spicy one or a savory one; you just really can’t go wrong these little gems.

I like a sweet and savory crab cake topped with a peppery aoli to bring some heat to the cake. This recipe hits them all…sweet, savory and spicy.

So we will start with the sweet and savory crab cake and top it with the peppery aoli.

Crabcake, Serves 4

2 Cups crab meat

1 tsp salt

2 tsp fresh ground black pepper

1/4 cup chives, finely chopped

1/4 cup lemon juice

1/2 cup creme fraiche (more if needed to blend all the ingredients)

In a mixing bowl add the ingredients and stir until combined. Using your hands take the crabmeat and make small to medium size balls. Flatten the balls so the rounds are about 1/2 inch tall. You can make larger ones or even popper size cakes for an appetizer.

In a frying pan add 1 stick butter and melt it a medium heat. Once melted and lightly bubbling add the crab cakes. Cook on each side for two minutes and remove from heat.

You can keep them warm in the oven or covered.

Black Pepper Aoli

3 cups creme fraiche

3-4 tablespoons fresh ground black pepper

1/2 cup finely chopped fresh chives

1/2 cup freshly squeezed lemon juice

Combine all ingredients into a mixing bowl. Taste to be sure the ingredients are well mixed and none overpower the others.

Select a nice platter and put the aoli in a bowl in the center and place the cakes around the bowl.

Um, yeah thats it! You are done. Your guests won’t believe how easy this was so don’t tell them!

They will think you labored over this delicious dish. Now thats just good hostessing.

Any leftovers make for a great frittata the next day!

Steamed Sole & Mussels in a Ginger, Lemongrass Broth with Coconut Basmati Rice

Serves 4

Ingredients

2 lbs sole fillets, skinned

2 lbs mussles, rinsed clean and beards removed

4 cups water

2 cups fish stock

1 tbsp fresh ginger, peel removed and ginger finely grated

1 tbsp fresh lemongrass, finely grated

2 tsp each salt and pepper

3 cups basmati rice

1/2 cup fresh finely grated coconut

Directions

Pour the water and fish stock into a 3 inch deep pan. Heat the water until the hot but not boiling.

Add the ginger and lemongrass. Add 2 tsp each salt and pepper. Let the broth simmer but do not bring to boil.

Add the fish to the broth, cover and simmer for approximately 15 minutes or until the fish begins to flake off easily with a fork.

Remove fish from the pan and place on a platter or large plate. When serving cut the fish into approximately 4 inch filets.

Add the mussels into the pan and cook until the mussels open, approximately 8-10 minutes.

Remove the mussels and add to the platter with the sole.

Cook the basmati rice until its tender to the fork. Add in the grated coconut and stir well until combined.

In medium sized bowls add 1 1/2 cups rice. Place the fish files on top of the rice and pour the broth over the fish and rice.

Serve with a fork and spoon.

Parsnip Soup with Bacon & Green Apple

Ingredients

2 Tbsp Extra Virgin Olive Oil

1 3/4 Pounds Parsnips, peeled and chopped (about 6 cups)

4 Garlic Cloves, chopped

4 Teaspoon Garam Masala

2 Teaspoon Ground Cumin

1 Teaspoon Ground Turmeric

1 Teaspoon Kosher Salt

4 Cups water

3 Cups Chicken Broth

1 1/2 Cups Heavy Cream

1 Tablespoon Fresh Lemon Juice

Pepper, to tast.

TOPPING

1 Tsp Extra Virgin Olive Oil

1 Garlic Clove, minced

1 Tbsp Fresh Lemon Juice

1/2 Tbsp Walnut Oil

1 Small Green Apple, finely chopped

4 Slices crispy Bacon, finely chopped

1 Tbsp chopped Parsley

1 Tbsp chopped Tarragon

1 Tsp Creme Fraiche

Koster Salt and Pepper to Taste

Heat the olive oil in a large saucepan. Add the parnsnip and garlice, cook over medium heat. Stir until golden brown about 5 minutes. Add the garam masala, cumin, turmeric and 1 tsp salt. Cook, stirring about 2 minutes until fragarant. Add the water, chicken broth and cream. Bring to a simmer and cook until the vegetables are soft, approximately 30 minutes.

Working in batches, puree the soup in a blender until very smooth and creamy. Pour the soup into a saucepan and add the lemon juice. Season with salt and pepper.

TOPPING

In a medium skillet, heat the olive oil. Add the walnuts and cook over medium heat, stirring until brown about 4 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a bowl and toss with the walnut oil. Cool to room temperature and add the apple, bacon, parsley and tarragon. Season with salt and pepper.

Serve the soup with creme fraiche and sprinkled with the topping mixture to your taste.

Italian Week

I unintentionally ended up with all Italian dishes this week for dinners. Not such a bad thing to happen right?

I already gave out the recipe for the Sundried tomato, Oregano & Parmesan Reggiano Risotto. Have you tried it yet? Please send feedback if you did! I love to hear from you all after trying out my recipes and especially so if you adapted it or changed it to fit your flavor profiles or to appease the kids etc…

Last night for dinner I was craving a nice little pasta dish but also was hungry for a small salad that would feel seasonal somehow. Its hard to be seasonal when you live in Southern California. Everything is always in season basically!

I ended up with a Fresh Fig, Arugula, Shaved Parmesan Cheese Salad tossed in a Balsamic Vinaigrette dressing and a fresh Fettuccini pasta with pancetta lardons, black pepper and yes more Parmesan Reggiano cheese. Its my favorite cheese of them all if you haven’t noticed yet 😉

Fig, Arugula, Parmesan Salad

3 Cups Fresh Arugula, lightly torn

4 Fresh Figs, sliced horizontally into thin circles

1 Cup Shaved Parmesan Reggiano (I use a potato peeler to get thin slices of the parmesan)

1/2 Cup Balsamic Vinaigrette

1/4 Cup Olive Oil

1 tsp Fresh ground black pepper

1 tsp Salt

Toss the arugula together with the balsamic vinaigrette and the olive oil in mixing bowl. Once tossed put 1 cup of the arugula in salad bowls (This suggests for 2 people so adjust accordingly).

Next layer the fig slices around the bowl. Then sprinkle the parmesan around the bowl. Thats it! Couldn’t be easier or more fresh!

Fettuccini with Pancetta Lardons, Black Pepper, Parmesan Reggiano

Make it yourself or buy fresh fettuccini pasta.

Cook the pasta for no more than 8-10 minutes. Fresh pasta doesn’t need as long as dried as I am sure you know.

Strain the pasta and add to a mixing bowl.

In a small frying pan add the pancetta lardons. You can buy them already diced which takes the prep time super fast.

Fry them until crunchy!

Toss the fettuccini with the lardons and add fresh ground black pepper to your taste.

Sprinkle about an 1/2 cup parmesan reggiano (grated) over the pasta and you are done!

Pour yourself a nice glass of Pinot Grigio.

You can scale these recipes to serve as many as you can think of. Its a wonderful simple menu that will always please.

Mangia Bene!

An Autumn Risotto

Autumn Risotto

The weather is cooling down in Southern California. Autumn is unique here given its proximity both to the ocean and the mountains. The air temperature remains around 70 degrees but warm winds move in from the ocean taking it to 75 degrees. That doesn’t sound like much a change right? I thought so when I moved her. I was adamant that there was only one season year round. Sunny, breezy and warm. Thats it. No falling leaves. No Autumn cool breezes. No rainstorms.

I stand corrected or else my skin has finally adjusted to the fact that a two degree temperature change requires a jacket or sweater. I do draw the line when I see women in Uggs and fleece jackets. Okay its not that cold! 😉

The minute Autumn announces here arrival anywhere that I have lived, its time to make a Risotto! There is something so soothing and filling and decadent and rich that comes with a big bowl of risotto. I love that there a million different ingredients you can make your risotto with. Its versatility and ease to make again shows how wonderful a risotto can be for just you or for your family and friends.

Yes, of course there are wonderful risottos for Spring and Summer as well with just a change of the ingredients.

Today we are making a rich, warm risotto with only 8 ingredients and two of those are salt and pepper 😉

Sun-dried Tomato, Parmesan Reggiano, Oregano Risotto, Feeds 4

Ingredients:

1/2 Cup Olive Oil

1 Cup Arborio Rice

5 Cups Vegetable Stock (Or Chicken or Beef), your preference

1 Cup Sun Dried Tomatoes, Chopped into thin strips (I buy the sun dried tomatoes in oil. If you buy the dried tomatoes they need to be reconstituted in oil so they taste better, adds an olive oil flavor to the risotto and are the same texture as the rice when all finished. This is important! To Me.

2 Cups Parmesano Reggiano Cheese, Grated (Use a potato peeler for long thin strips)

1 Tbsp Dried Oregano (Yes of course you can use fresh chopped Oregano instead). Personal Choice 😉

Salt and Pepper to Taste

In a 3 inch deep saute pan over low heat, add the rice. Gently stir it for 5 minutes until the rice is toasted. Be careful not to burn the rice. It is toasted when it has a subtle toasty smell.

Now, add 1/2 cup stock. Stir it all together. Let it sit for 2-3 minutes, then stir again until the stock is almost absorbed.

Now add 1/2 cup stock. Stir it all together. Let it sit for 2-3 mintures, then stir again until the stock is almost aborbed.

You get the idea right? Keep doing this until the rice has at least tripled in size. It should be soft to the chew when ready.

Some say to continuesly keep stirring through this process but I myself find it okay to let it go a couple minutes. The point here is you don’t want to burn the rice or let it stick to the bottom so be sure there is always liquid in the pan.

Now add the sun dried tomatoes. Again they should be soft now. Al dente.

Add the oregano to the pan.

Add the Parmesan Reggiano.

Add the salt and pepper.

Stir altogether until all ingredients are combined.

Mangia!

This is a great base risotto. You can use an ingredients you want seasonally. Just be sure all the ingredients are about the same size so no one flavor takes over the delicate risotto.

Buon Apetito!

Heather

Summer Pudding

Summer Pudding

*Please note that this recipe has to be made the day before you plan to serve it.

*Also note that you could substitute other berries but I personally find these to be the best overall combination.

First thing to do for his recipe is go out and pick fresh berries!

Ingredients

1 Pint Fresh Rasberries

1 Pint Fresh Blueberries

1 Pint Fresh Blackberries

1 Cup Sugar

1 Loaf Italian Bread

1 Tsp Lemon Juice

1 Tsp Vanilla Extract

2 Cups Whipping Cream

1 Tbsps Mascarpone Cheese

3/4 Cup Water

In a saucepan, combine water with the sugar and the vanilla over medium heat. When sugar has dissolved, add the fresh berries and cook them down for about 5 minutes, until the berries are soft and beginning to lose their shape. Remove from the heat, add the lemon juice and let cool.

There are two ways to present the Summer Pudding. You can serve them in individual ramekins or make one large pudding for a more dramatic presentation.

Either way first line your dish (dishes) with plastic wrap, allowing it to overlap the sides by several inches.

Slice the bread into 1 inch thick slices and cut off all crusts.

Shape the breat to fit the ramekins or bowl. Cut out a circle for the bottom of your bowl(s). Use strips of the bread to line the sides. Make sure there are no gaps.

Fill each ramekin or single bowl with the fruit all the way to the top. Leave only enough room to place the final round piece of bread on top.

Pour a few tablespoons of the berry juice over the top of each bowl(s). Allow it to soak into the bread.

Pull up the sides of the plastic wrap to cover the top of the pudding(s).

Cover each with a small bowl or cup to weigh it down. Pie weights would work or even a can.

Place the ramekins or bowl onto a baking tray and refrigerate for 24 hours (yes I said 24 hours). You want all those berry juices to be absorbed by the bread.

When ready unfold the plastic wrap and carefully invert the pudding(s) on their individual serving plates or one large plate.

The pudding should be a rich ruby color and the bread should have been completely absorbed by the juices.

Lastly whip the cream and gently fold in the mascarpone cheese. Serve a healthy spoonful of the whipped cream mixture on each pudding.

Use a few fresh berries around the plate and on top of the whipped cream as a garnish if you like.

Enjoy this wonderful and easy Summer dessert at a picnic, a dinner party, a beach day or just curled up in a hammock with a good book 😉